Daring Kitchen September Challenge: Dosas

Dosa Pancakes [printable recipe]

• 1 cup (120gm/8oz) spelt flour¹
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp curry powder
• 1/2 cup (125ml/4oz) almond milk
• 3/4 cup (175ml/6oz) water
• oil or 
cooking spray, as needed

Combine the dry ingredients in a bowl, slowly adding the almond milk and water, whisking until smooth.

Heat a lightly-oiled nonstick 10" skillet over medium-high heat. Ladle about 1/4 cup² of batter into the pan and swirl to create a round, thin crepe. When bubbles appear on the surface and it no longer looks wet, flip it over and cook for a few seconds. Remove from heat and repeat with remaining batter. Makes between 6 to 8 pancakes.

Notes:

1. My plans for the future: Exchange spelt for buckwheat or dark rye flour, almond milk for regular milk, add one egg. I'd also add very thinly sliced green onions.
2. The original recipe called for about 2 tbsp of batter, which was way too thin for my pan. I think the author was using an 8" pan. The key here is to use just enough to make a flippable, thin crepe.

Curried Chickpea Filling [printable recipe]

Makes enough for 2 to 4, depending on how it's served¹

• 5 cloves garlic, minced
• 1 onion, peeled and finely diced

• 1 largish carrot, peeled and finely diced
• 2 medium hot banana chilies, minced²
• 2 tbsp cumin
• 1 tbsp oregano

• 1 tbsp kosher salt
• 1 tbsp turmeric (OR a mixture of saffron and colombo)
• 4 cups (850gm/30oz/2 cans) cooked or canned chickpeas
• 6 oz (1 can) tomato paste

Heat a large, deep saute- or saucepan over medium heat. Saute onion and carrot until lightly browned, add garlic and pepper, continue to saute until veggies are browned³. Add spices, stirring to combine thoroughly and saute for 1 - 2 minutes. Add tomato paste and cook for another 2 minutes. Remove to a large bowl.

Mash the chickpeas very well by hand or in a food processor (but stop short of hummus). Add to the pan and again saute until browned. Stir in veggie mixture and heat through well.

Notes:

1. This recipe makes a fairly good amount, which is good because it is fantastic. We both loved it and plan to make it again (and spicier!). It would be excellent for sandwiches, on rice or in wraps, very good lunch takealong.
2. I didn't add a bell pepper (too expensive for bad quality this week) and the chiles came from a local garden. It was okay, but not spicy enough. Maybe my chiles were mild?
3. Here, browning the various ingredients turned out to be important. Despite the large quantity of spices, both of us felt it was still too bland without browning everything in sight. I'd also add more curry powder and turmeric (which I didn't have, so I substituted with some saffron and colombo, which I picked up in the Caribbean and otherwise have no clue how to use).

Coconut Curry Sauce [printable recipe]

Makes about 4 - 5 cups

• 1 onion, peeled and chopped

• 3 cloves garlic
• 1/2 tsp cumin
• 3/4 tsp kosher salt
• 3 tbsp curry powder
• 3 tbsp spelt flour
• 3 cups (750ml/24oz) vegetable broth
• 2 cups (500ml/24oz) coconut milk
• 3 large tomatoes, diced
• olive oil

In a lightly-oiled 3qt saucepan, saute onion and garlic until browned. Stir in spices and flour and continue to cook for another minute. Add vegetable broth, coconut milk and tomatoes. Bring to a simmer and reduce for 30 minutes until thick.

Notes:

1. This was also excellent, but I'd do things differently next time. First, the spelt didn't add much, I'd just use regular flour. Second, the original recipe said to "simmer" when I think it actually meant "reduce". Whoops - I simmer with a lid on to keep the liquid in! Luckily, we could just leave it on the stove while we ate. Third, I disliked the texture of the tomatoes after boiling, so I pureed it with my immersion blender. Much better.
2. This sauce can be frozen though it will lose some thickness. Definitely a keeper to pour over the filling and rice for lunches.